Khash with Sumac and Paprika

Method

1. Rinse beef shanks and place in a large pot with 4 liters water.
2. Add sumac, paprika, and garlic; bring to a boil then reduce heat.
3. Simmer for 2.5 hours until meat is tender, skimming foam as needed.
4. Strain broth, season with lemon juice, and serve with additional garlic.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.